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To visit the veuve-clicquot site, you must be of legal drinking age in your country of residence. If there is no legal age for consuming alcohol in your country, you must be over 21.
By entering this site you acknowledge that you accept its terms and conditions of use and privacy policy.

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Veuve Clicquot supports the responsible consumption of wines and spirits, through Moët Hennessy, member of Spirits EUROPE, discus, and Wine in Moderation.

Preparation

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1

Cook noodles in boiling salted water with a little lemon verbena, drain and set aside. Blanche the asparagus and sauté them with fresh melted butter; season. Blanche the carrot balls and zucchini; set aside.

2

Reduce the fish stock by adding half the verbena liquid, season then strain the pieces out, and whisk the butter in lightly.
Finely chop the smoked eel fillets; set aside. Season the fillets of turbot. Poach the fish in the fish stock reduction.

3

In a wide bowl, prepare the noodles into a nest shape, sprinkle slices of smoked eel and position the turbot at the center of the plate.
Arrange the asparagus and vegetable balls around the fish.
Finish the dish by pouring the hot broth over it all, and adding some fresh, thin verbana leaves.

Vintage 2004

THE FOOD PAIRING PRINCIPLES

Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.

WE ARE CLICQUOT

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Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Christophe Pannetier is the Chef at Veuve Clicquot’s Hôtel du Marc, providing gastronomic experiences to the private mansion’s guests, who come from around the world. An innovator, Christophe often works in tandem with our oenologists, on a mission to discover new wine pairings for Veuve Clicquot wines, while creating new flavors for our guests to savor. Discover Christophe’s story.